Rosemary Sauce / Saltsa Dendrolivano
This is a wonderfully aromatic sauce for fish or
liver.You can use the same oil in which you fried in. Just pour off
all but 1/2 cup of oil and use that - even the brown, crusty bits at
1/2 cup olive oil
3 tbsp. flour
1 cup water
3 bay leaves
fresh rosemary sprigs or 1 tbsp. dried
cup oil - or use reserved oil from frying. To the oil in the
skillet add the flour and the vinegar, whisking it together.
Add the water and stir so you have a creamy mixture. Add the
bay leaves and the rosemary and let it all bubble together for
10 minutes. If needed, add more water to keep it smooth.
When ready, pour over the fish or liver and serve.
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